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A good environment, nourishment make for happy pigs

BusinessWorld
March 4, 2021 | 12:05 am
… and pretty happy cows too
THE EMERALD Isle is renowned for its lack of snakes (thanks to St. Patrick), leprechauns (and their pots of gold), people with the gift of gab (it is, after all, the home of the Blarney Stone), and music (Enya, The Cranberries, and U2). And if Bord Bia market specialist Jack Hogan has his way, it will be renowned for its meat.
Bord Bia, the Irish Government Food Board, with co-funding from the European Union (EU), held an Irish Pork and Beef Masterclass with Grand Hyatt Manila’s Executive Chef Mark Hagan. Mr. Hagan made Confit Pork Belly and Grilled Beef Striploin for the class, while Bord Bia’s Mr. Hogan explained how Irish cows and pigs are raised to create excellent meat. ....

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San Valentino: i migliori delivery (e non solo) per una cena romantica

San Valentino: i migliori delivery (e non solo) per una cena romantica
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San Valentino, come festeggiare a Roma e Milano: dai menu a portar via e a domicilio, alle fughe romantiche in hotel restando in città

San Valentino, come festeggiare a Roma e Milano: dai menu a portar via e a domicilio, alle fughe romantiche in hotel restando in città
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Restaurant roundup: A whirlwind week for restaurants; Alma Cocina Latina sets opening date

Restaurant roundup: A whirlwind week for restaurants; Alma Cocina Latina sets opening date
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The Day - Pie Hops not just another pizza place - News from southeastern Connecticut

The tin can nachos at Pie Hops in Norwich. (photo by Kevin Gorden)
Chef Mark Vechitto poses with the brick pizza oven at Pie Hops. (photo by Kevin Gorden)
Published December 15. 2020 10:03AM | Updated December 15. 2020 11:18AM
Kevin Gorden, Special to The Times
Business is hopping again at 80 Broadway. The latest addition to the downtown Norwich restaurant scene has been open for the past few weeks. Pie Hops is located in the building formerly occupied by Cafe Otis, which fell victim to the pandemic lockdown. The new endeavor is a joint venture of businessman Bill Neilson and Executive Chef Mark Vecchitto.
The new restaurant serves brick-oven pizza, but don’t call the establishment just a pizza place. ....

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